Ingredients
- 1 1/2 cups cooked, diced chicken
- 1 can Campbell's Cream of Chicken soup
- 2 cups of fresh, diced vegetables (I used carrots, broccoli, peas, onions)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 can Pillsbury Biscuits
Directions
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Preheat oven to 400F.
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Cook your chicken, cool and dice.
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In a large bowl, combine the chicken, soup, fresh vegetables, cheese, basil, thyme, onion powder and garlic powder.
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Grease a 12-cup muffin tin with cooking spray. Roll out the Pillsbury biscuits and place one biscuit into each cup. Press the biscuit into the bottom of the cup, and up the sides.
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Evenly spoon the chicken mixture into each of the cups. I filled mine very full (trying to cram in as many vegetables as I can LOL!), but you may have some leftover.
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Bake the cupcakes for 12-15 minutes. Once done, remove from oven and allow to rest for about 3 minutes before removing from pan and serving.